This Zucchini Lasagna is high protein and low carb yet packed with so much comforting flavor that you won’t even miss the noodles! It has so many veggies but is sure to be loved by even the pickiest of eaters (trust me, I tested this one on my dad, brother in law and husband)!
It is customizable based on your dietary needs and preferences plus it reheats amazingly so it’s great whether you’re hosting a group or want to enjoy it as leftovers throughout the week.
Zucchini Lasagna
What you’ll need:
- Avocado Oil
- Ground Beef, Turkey or Sausage (optional)
- Marinara Sauce
- Garlic
- Sweet Onion
- Salt and Pepper
- Zucchini
- Ricotta
- Egg
- Spinach
- Shredded Parmesan
- Italian Seasoning
- Shredded Mozzarella
- Basil (optional, to garnish)
Kitchen Tools I recommend:
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- vegetarian (omit meat)
- refined sugar free (using compliant sauce)
- added sugar free (using compliant sauce)
- nut free
- low carb
- high protein
As always, be sure to check the ingredient labels of products you use to ensure they meet your needs!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
This recipe was created to be on my Not Your Nonna’s Dinner Party Menu.
Dinner Party Menu:
- Pasta Chips
- Meatball Sub Crostini
- Overdressed Greens Salad with Sweet Onion Dressing
- Easy Focaccia
- Cannoli Dip
Stay tuned for the rest of the recipes as well as a full look at the party!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Using a mandoline (or very carefully with a knife), cut thin slices of zucchini. I highly recommend using a protective glove here!
- Space out the zucchini slices out on a towel (do not overlap) and sprinkle with a generous amount of salt to "sweat" the zucchini aka bring out the moisture. Sit for 20 minutes then pat down completely with a towel. You want to remove all moisture possible here!
- In a pan on the stove, add avocado oil or olive oil and add in your meat (if using). Break up the meat into small pieces.
- Once the meat is browned, add in the onion, garlic and marinara sauce. Season with salt and pepper, to taste. Simmer for 20 minutes, stirring occasionally.
- Add all of the ricotta spinach mixture ingredients listed above (aside from 1 cup of the mozzarella) in a bowl and mix until completely combined.
- Preheat the oven to 375℉.
- In a square 8×8 inch pan, spread out half of the sauce into an even layer on the bottom.
- Next, lay zucchini slices over the sauce ensuring the edges of the slices are slightly overlapping.
- Spread half of the ricotta mixture over the top of the zucchini, then sprinkle half of the shredded mozzarella over it.
- Lay zucchini slices over the sauce ensuring the edges of the slices are slightly overlapping, just as you did before.
- Spread out the rest of the sauce followed by a final layer of zucchini, still spacing it out the same as you have before.
- Spoon on and spread out the remaining ricotta mixture, then top it with the remaining mozzarella.
- Cover the pan with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for 15-20 minutes uncovered.
- Allow to cool just slightly then enjoy right away! If you'd like, you can garnish with fresh basil and a sprinkle of salt and pepper.
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